Wild Mushrooms On Toast

Wild Mushrooms, we used Dryad's Saddle because that is what the market had on offer, probably about 1 quart worth

4 tablespoons butter

Sea salt and freshly ground black pepper

1/2 cup white wine

1 cup fresh parsley leaves, roughly chopped

Crusty bread, sliced thick and toasted

Brush mushrooms free of dirt, trim and slice into bite size pieces (mushrooms shrink considerably when cooked). Melt butter in a skillet over medium heat. Add mushrooms, they should sizzle immediately, and season to taste with salt and pepper. When mushrooms start to take on a little color, add wine and let bubble up. Simmer just until mushrooms are tender. Stir in parsley and spoon over toast.